Of course it need not be limited to just summer, or summer. These 10 Rules for Perfect Paella apply year 'round.
You can try this Lobster Paella, which utilizing a tight-foil technique learned in Spain.
Or this French-inspired paella with Roasted Monkfish and Mussels.
My dramatically inky, squid-laden Black Paella, (a.k.a. Paella Negra) works well on dark winter nights.
Of course, my old go-to, this basic Spectacularly Delicious Paella is a great starting point. Just don't forget rule #8 - resist the urge to overload it. Rice is the star, everything else is a supporting player.
Enjoy!